and always have been in europe. >> always have been in europe. but the u.s. has been squeamish about those types of meat. >> not anymore. >> not anymore. >> but today, you have two dishes to start any meal. let's get started. the first one, is something with pomegranate. >> i want to start with chicories. they're bitter greens. most people have a beef or ham, a turkey. you want to have something that's going to be a little bitter that will cut that richness. so, we try to work with, you know, a little bit of bitter greens. this is your standard treviso. i'm going to cut that nice. really festive colors. really beautiful. >> and this is kosto franco. >> it likes -- >> i'm going to take out that core. watch out. i don't like to cut this green. i like to tear it. >> and you also have pomegranates. are these pistachios? >> these are pistachios. you have all these vibrant colors here. really simple. and now, pistachios are going to add a nut meat, fat protein to it. >> how do you get them out of the pomegranate? >> that is so hard. >> would you mind putting the po